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Red Velvet Beet + Avocado Cupcakes

Cacao • Beet • Flax Seed
By: Jason Pabst

Not only do these cupcakes boast a luxuriously fudgy texture and a rich flavor profile, but they also feature nutrient-dense ingredients that nourish your body, mind and soul. These aren't your ordinary treats; they blend the unexpected wholesomeness of beets and avocado with a crowd favorite: red velvet.

Use your Beast to blend ingredients outlined in the instructions and bake accordingly!

Prep Time: 75
Difficulty: Skilled
Ingredients: 14

Ingredients

  • 2 1/2 cups
  • 1 cup
  • 1/2 cup
  • 1 tbsp
  • 1/4 tsp
  • 1 cup
  • cooked
  • 3/4 cup
  • 2/3 cup
  • 1/2 cup
  • 1/4 cup
  • 1 tbsp
  • 2 tbsp
  • 1/3 cup
  • sprouted rolled oats
  • almond flour
  • cacao powder
  • baking powder
  • sea salt
  • red beets
  • cooked
  • non-dairy milk
  • avocado
  • Maple syrup
  • almond butter
  • vanilla
  • flaxseed meal
  • water

Preparation

  1. Preheat an oven to 350F and line a 12 tin muffin tray with cupcake liners.
  2. Peel and chop the red beets into 1⁄2’’ cubes
  3. aside.
  4. While the beets are cooking, prepare the dry ingredients
  5. To the Beast blender, add one cup of the cooked red beets along with the remaining wet ingredients, except for the flax eggs (flaxseed meal + water)
  6. In a large bowl, make the flax eggs and let thicken for 2-3 minutes
  7. Transfer the dry into the wet ingredients and mix to combine.
  8. Scoop the batter into the cupcake cups and palace into the oven
  9. Let cool completely before spreading on the cashew coconut frosting
  10. Serve and enjoy! Store extras in the fridge for up to 5 days.

Nutrition Facts

For 1 Serving.

  • Calories
  • Protein
  • Fiber
  • Sugar
  • Fats
  • Carbs
  • 97.9
  • 2.4g
  • 2.8g
  • 7.5g
  • 5.8g
  • 13g